Fresh ingredients, such asn premium rice from the Sacramento Valley and snowmelt from the Sierra Nevada Mountains Available in a variety of flavor profiles and brews, sake is a Japanese tradition with a history as deep-rooted and diverse as that of any other alcoholic drink. Ranging from rich to dry and fragrant to full-bodied, sake offers a taste experience for every occasion — from special celebrations to casual dinners. Ready to try this intriguing beverage but not sure where to start? Sometimes it’s best to go to the source. So why not begin with a trusted, acclaimed sake imported from Japan? Here’s what you need to know about this unique and traditional drink. What Is Imported Sake? After 3 years, Yaegaki is still struggling although the dominant leader online is Takara. Just How Bad or Good Are These Sake Brands? Takara Sake USA imports and offers carefully selected Sho Chiku Bai brand items from Takara, Japan. Our aim has been to expand our portfolio, thereby offering customers a greater variety of sake to enjoy. Unlike wine, where the particular grape varietal used in production can be detected by the color, aroma and taste of the finished product, sake offers often very subtle yet significant differences between ingredients, types of brewing and special production methods. We are committed to not only developing, but also sourcing, many distinct kinds of sake to meet the demands of an American market growing in size and sophistication.

Yea, this is the least popular/common of the three listed, so they do not have product photography as widely available.Japanese drinks are essential to the culture and history of Japan, from Sake and Shochu in the warmer months to Yakult and Calpis in the cooler months. These drinks have been staples of Japanese life for centuries, but they’ve also been around almost as long as the country has existed! Types of Japanese Drinks In addition to these basic sake categories, there are many noteworthy terms, and/or legally recognized prodcutin method which are used to describe individual sake in details on each label. Shochu is typically enjoyed during the colder months of the year. It has a higher alcohol content than sake and is a great option for those looking for something stronger. When you serve sake, keep it classy with a ceramic cup, glass cup or wine glass, and be sure to savor the aroma. Drink sake just like you would a glass of wine, and in the company of friends or family, it's polite to always pour sake for each other — pouring and receiving sake while spending time together with great company is the most memorable of all. Kampai! Where to Buy Sake There is an amazing variety of types and styles of Sho Chiku Bai sake produced and bottled here in Berkeley, CA. Some of the main ones are:

Sho Chiku Bai Extra Dry Junmai: This Junmai sake is dry, clean and crisp, and it’s full-bodied at a warm temperature. FOOD PAIRING: Spanish tapas, Marcona almonds, dry and mild white cheeses, sliced ham, croquettes as well as fried potatoes or tempura pair fantastically with this sake variety. Serving Temperature: Room temp. (72˚F) to warm (105˚F). The classic Chinese phrase, “Three Friends of Winter,” is a tribute to the characteristics of these three trees. The evergreen pine tree, matsu (松) in Japanese , able to endure blizzards and bitter cold, is a symbol of vitality. Bamboo (take 竹) in Japanese , which grows with unyielding force, represents vigor, strength, and agility. The richly fragrant, the first blossoming plum tree, ume (梅) in Japanese, not only evokes springtime but also signifies graceful beauty. As with many other kinds of sake, all Sho Chiku Bai products are made by fermenting rice grains in water with yeast and koji, the mold spore that triggers the fermentation process. Each of these batches then goes through polishing, washing, pressing, filtering, pasteurizing and aging to achieve just the right flavor balance. An exceptional sake requires skill and precision to produce, which is probably why there are only a few trusted brew masters and capable brew teams in America. The evergreen pine has come to symbolize longevity Pine tree (松) : sōng in Chinese; matsu in Japanese

Although sake is brewed with grain (but only from rice)— like beer — its flavor is more similar to wine. Unlike other alcohols, however, sake tastes best when it's fresh. Sake is aged before it's bottled, and it’s at its best if it is consumed within one year when unopened, or within a week once opened.

This Junmai DaiGinjo is exceptionally smooth and well-balanced with a bright ginjo bouquet, rich fruity taste and an elegant finish. When served chilled, it has a fragrant nose with complex, fruity aromas and flavors of honeydew melon, cantaloupe, watermelon, Asian pear, and banana. Pale gold and bright in the glass, it is full-bodied in the mouth with a fine, silky texture, and a lasting, lightly juicy finish with building savoriness. This is the first junmai daiginjo sake produced with 100% American-harvested Yamadanishiki (sake specific) rice. Are you searching for a new beverage to expand your drinking palate? Then stop reaching for the same old wine and beer. Instead, shake things up with unfiltered sake, such as Sho Chiku Bai Nigori Silky Mild. You can also indulge yourself with a limited release Sho Chiku Bai Junmai Daiginjo. With the trusted sake brand of Sho Chiku Bai, the choice is yours. When warmed to around 100º F., the texture and flavor build, bringing out more intense umami while still retaining softness of texture. Savory elements of salted custard, cocoa nib, banana bread, toasted nuts, and mineral are evident. Sake: Part of a Long Japanese Tradition Junmai: Translating to "pure rice," Junmai sake in its purest form, with no artificial sugars, no additives and no use of brewer’s alcohol. Made from rice, water, koji and yeast, it offers a full-bodied, savory flavor with acidity. Any type of sake that has “Junmai” in its name means it does not contain brewer’s alcohol.Today, at New Year, the Japanese place a special symbolic decoration of the pine tree and bamboo, called Kadomatsu, at the front entrance of their homes, to invite longevity and celebration of the season. This is similar to the Christmas wreath, hung on front doors to welcome in the season. Kadomatsu, usually in pairs, areplaced in front of the entrance of a house Noh play at Kasuga Shrine, (CC3.0. j) At Takara Sake, we prides ourself on producing original varieties of the finest sake. With more than a century of experience that started in Japan, we are able to mesh traditional brewing methods with modern technology to provide a uniquely American drinking experience. Every item we offer is made from only the highest quality ingredients, which are carefully nurtured through an exclusive and stringent brewing process. The result is sake that is not only exceptional, but also accessible and affordable. The number one shop for Junmai and other kinds of sake, Takara has developed a reputation for creating high-quality rice wine that follows many of the traditional Japanese brewing methods. We offer superlative taste and rely on technology for new ways to make sake that are more efficient and produce a better product. Other benefits of buying our sake Junmai include:

For example, sake is often served at weddings, in religious ceremonies, and other formal gatherings. The reason being that it has a special meaning behind it; the word sake is thought to bring good fortune and a blessing of health and happiness.. Sho Chiku Bai SHO Junmai Ginjo: Junmai Ginjo type. Bright, versatile, well-balanced, refreshing. FOOD PAIRING: Delicately-flavored foods including white tuna, toro, amaebi, scallops, king crab legs, and mild, creamy cheeses. Serving Temperature: Chilled (50˚F).Making precision fermentation starter (moto) with yeast. Sake yeast will turn sugar into alcohol (fermentation). Similar to koji cultivation, there are many different methods, and the one used depends on which sake is being brewed. Takara’s flagship sake, Sho Chiku Bai, takes its name from elements in nature that symbolize age-old Japanese traditions and beliefs. Shochikubai , the Japanese transliteration of the phrase from old Chinese, has been in existence since the time of Confucius and together symbolizes endurance, sacredness, prosperity, and refined beauty. In 1920, when Takara Sake created the brand, the word shochikubai conveyed the very qualities underlying Takara’s dedication to creating “The Sake for Joyous Occasions.” Junmai Ginjo: The term “ginjo” means carefully selected and brewed. This type of sake is defined by a rice polishing ratio of 60% or less, and the Ginjikomi method of brewing is used — extremely cool conditions and longer fermentation period. This type of sake has delicate fruity and floral aromas (Ginjo-ka) and often offers a smooth, light and refreshing taste.